Chinese New Year Kueh - Nyonya Kueh Bakul (Nian Gao) with Gula Melaka

Full Recipe: wp.me/p8790g-2K
Kueh Bakul (Nian Gao) is popular during the Lunar New Year. It’s a sweet and sticky steamed cake made of glutinous rice flour, water and sugar. However, as I love experimenting with gula melaka (palm sugar), I have replaced most of the sugar with gula melaka, which not only gives a unique flavour to this kueh but also a lovely fragrance.
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[@wongwendy4325]

Made this today. The recipe is easy to follow. And the sweetness is just right. Thank you very much. Gonna keep this recipe 👍

[@ShiokmanEddie]

Thank you very much for your feedback 🙏😊

[@thanggamahahconan1686]

THANK YOU SO MUCH 🙏
I'LL TRY... YOUR RECIPE, TO MAKE KIUH BAKUL IS EASILY DONE.
ONE OF MY FAVOURITE... AMONG CHINESE NEW YEAR... GOODIES.

[@ShiokmanEddie]

You're welcome and hope you will like it

[@thanggamahahconan1686]

@@ShiokmanEddie GOD BLESS YOU 🙌

[@yunwong3379]

Beautiful cake

[@ShiokmanEddie]

Thank you very much

[@shikinsaerah]

I wish to make this Chinese kuih one day

[@kahayusof5700]

Sdapnye..camner erkk ramuan kueh bakul

[@Apple-pz4bx]

I love to eat nian go

[@amberdiong3702]

Tq for sharing yummy recipes.
Gbu

[@ShiokmanEddie]

You're most welcome

[@mrscooktime]

Sedap... Nak try buat

[@kimkimteo3497]

Hi Eddie, I made this last year and it's a great success as it's my first time making nian gao. I want to make it again this year but I want to make half portion only so it also need to be steamed for 4 hours? Tq.

[@ShiokmanEddie]

Yes same timing

[@iceyleeil]

very interesting. lemme try .

[@evelynwong738]

Thank you for your great recipe ! This is the first time i make it and i got it! 😎😎😎

[@ShiokmanEddie]

+Evelyn wong That's great 👍 and you're most welcome 😁

[@carolchung11]

Thanks SO VERY MUCH FOR YOUR LOVELY RECEIPE ...I really LOVE to eat Nian Gao especially with gula melaka ...from sabah kota kinabalu 😘😘😘❤❤❤👍👏👏👏

[@ShiokmanEddie]

You're most welcome :-)

[@yunwong3379]

Thank you for your recipe

[@ShiokmanEddie]

You're welcome

[@theresiajasinty2648]

h

[@chankirtan]

This looks lovely. What size are the cakes you made and how many does this recipe make?

[@ShiokmanEddie]

I used various sizes so I'm not sure the number of cakes you can make with this recipe. Sorry.

[@chankirtan]

@@ShiokmanEddie Okay, I'm going to wing it and report back the overall volume of the kueh batter and then the sizes of my containers in volume. Wish me luck!
Two more questions: (1) Some recipes call for covering the kueh with foil while steaming to prevent condensation from the lid dropping down into the kueh. I see that you didn't do this. Maybe it depends on the steamer and the shape of the lid? (2) How to test if the kueh is done? Will the mixture stick to a chopstick if inserted or should it come out clean?

[@chankirtan]

Reporting back to say that I had success with this recipe. 👌 Actually, I used the recipe with santan (500 ml water, 200 ml santan). The total volume of the mixture amounted to 1 litre. I prepared 5 moulds, each 500 ml in volume, but by the time I had wrapped them with banana leaves, the volume was considerably less. There was enough mixture for just 4 moulds, poured 3/4 full. Thank you, Shiokman Eddie, for sharing your recipe!

[@ShiokmanEddie]

Thank you so much for your feedback. Glad that it turned out well for you.

[@jenjtsh]

If the coconut oil not solidified, its also 2 tablespoon? Can use other oil?

[@ShiokmanEddie]

Yes same amount of coconut oil. I've not try any other oil for this recipe.

[@hatihatiabc8021]

banyak sedap lo....👍

[@ShiokmanEddie]

Thank you :-)

[@puterikeraton1506]

How long you can keep this in room temperature?

[@ShiokmanEddie]

I'm not sure as I usually will keep in the fridge

[@chewyengchong3862]

Is there any thing that I can substitute the solidified coconut oil?

[@ShiokmanEddie]

You can omit it if you can't find. It's more for flavouring.

[@chewyengchong3862]

@@ShiokmanEddie, tqvm.

[@franklinloo2160]

Nice recipe. May I know, if your Nian Gao easily get MOLD? Thank you.

[@ShiokmanEddie]

Thank you. I'm not sure because I keep it in the fridge. This particular recipe is meant for consumption only and not for prayers.

[@umibarep1608]

Maaf gula melaka itu gula apa ya?

[@ShiokmanEddie]

Same like Gula jawa

[@muhammadawisabdshahadan1117]

Macam sedap kan?..ada yang inti telur itik ditengahnya kan?..kueh bakul ke keranjang?..ingat bola jer ada keranjang atau mata jer keranjang...kueh pun ado...hahaha:-)

[@yuganacat2352]

Thats we call Moon Cake

[@laaung558]

Rubbish.. there's no any oil for original Chinese New Year cake

[@adarina5290]

You then rubbish, everyone have their own receipt, you don’t like don’t follow, can use your own receipt, why must you use this word, 沒礼貌沒修养

[@wongwendy4325]

The cook already mentioned he like to experiment and tweaking the original recipe. Kudos to the improvised recipe. The nian gao looks appetising

[@ShiokmanEddie]

@Ada Rina Thank you 😊

[@ShiokmanEddie]

@Wong Wendy thank you 😊